Mama’S Lemon Icebox Pie - cooking recipe

Ingredients

granita biscuit, crushed to a fine crumb
12 tablespoons butter
6 eggs, separated
6 lemons, juiced
3 (395 g) cans condensed milk
1/4 teaspoon cream of tartar
1 teaspoon vanilla
4 tablespoons sugar

Preparation

To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
Stir the lemon juice into the condensed milk mixture until well combined.
Pour the lemon mixture into 2 pie crusts and top with the meringue.
Bake at 400F (200C) until slightly browned.
Let the pie cool and then place in the fridge until ready to serve.
Notes:
When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.